Process of making fat-containing powder



Patented Dec. 29, 1936 UNITED STATES PATENT OFFICE 2,065,676 rnoonss or MAKING FAT-CONTAINING rowmm Elmer J. Fechner, Shelbyville, Ind., assignor to The Page Milk Company, Shelbyville, Ind., a corporation of Indiana No Drawing. Application August24, 1934,

Serial No. 741,279

7 Claims. (Cl. 99-118 My invention relates to comminuted, dry, fatof some dough-mixes, dry shortening containing containing materials; prepared flours made with 50% fat and 50% milk-solids will meet these resuch a material; and a process of making such quirements. In others, that proportion gives too materials and prepared flour. great an amount of milk solids. A dry shortening It is the object of my invention to produce a can readily be made by my process with a fat dry powder which will contain a preponderant content as high as 96%, but I have found that a amount of fat; and more particularly to produce dry shortening containing 80% fat has sufficient such a powder which may be used to supply fat and not too much milk-solids to meet the shortening requirements in dough for baking requirements of substantially any dough-mix.

food-products, and especially in baking such In the commercial preparation of dry shortening 10 products as bread, cake, biscuits, etc., which con- I have standardized on a 50%-fat and an 80%- tains a sufficiently high percentage of fat to fat product. satisfy all the shortening requirements of such The fat used in my dry shortening may be any dough without including any other ingredients edible fat foreign to natural milk which has not normally used therein, and is adapted to be adequate shortening value, and by fat (unless 15 readily mixed with the other dry ingredients of otherwise specified) I mean to inclu both qsuch dough to completely disperse the shortening uids and solids. However, I prefer to use a fat fat throughout the mixture. It is my further obwh ch i solid at room temperature and desirject to have the powder in such condition that a y n t a n t y a g d k p qua the shortening value of its fat will be fully availi i I Consider a s o V g a origin p e able in the dough, substantially to the same extent able o th s f an mal r n; nd I hav ound as, if not even to a somewhat greater extent than, hydrogenated Vegetable fats especially Suitable, would be the case if the same fat were mixed ch as hydrogenated Sesame Oil d yd while in its normal state with the flour which e d cottonseed t at r being m e deforms the principal dry ingredient of s ch dough sirable because of its lower cost. In addition, I 25 and yet to have such powder in stable condition so v found that the y Shortening s p v by that its shortening value will not depreciate, es e u e of a Slight amount of b t a alo With pecially when the powder is used in so-called prethe Vegetable fata$ t0 the ex of about 1 pared flours, which are marketed in dry form, or 2% b ed on h fi p d Although my process of making fat-containing The m used in the dry r ni is prefe 30 powders is applicable to the production of various y fresh Skim-milk Which has not previously kinds of such powders, for convenience and by been d d; d any butter fat to be used way of example I will describe the invention in y Conveniently be uded by adding t e connection with the preparation of a powder skim-milk sufilcient Whole milk to supply the dewhich contains a shortening fat. I call uch sired amount of such butter fat. Skim milk conpowder dry shortening. tains approximately 10% of non-fatty materials In the manufacture of such dry shortening, I Which will form solids when such milk is dried; prepare a hot mixture of a desired fat, milk, and and the remainder, Save for ny S l amount of sufiiclent water if any added water is necessary fat which remains, is substantially all water. The

to bring the solids-content of the mixture to relationship of solids-forming material to water 4% proper value for spray-drying; homogenize such varies slightly according to the source of the milk, hot mixture; and quick dry the homogenized mixand the proportions given hereafter may therefore ture as by atomization into an atmosphere of hot require some modification to suit those conditions, gaseous drying medium, to dry it to a powder; but I will use this figure of 10% solids-forming and then immediately cool the dry powder. Such material as a convenient and approximately cor- 45 dry powder will contain within itself the solids rect one.

fr m the milk, d th fat. In making dry-shortening I mix the desired fat The proportion of fat to milk-solids in the dry and milk at a temperature sufficient to melt the shortening will depend upon the particular use to fat, which in the case of hydrogenated cottonseed which it is to be put; for the proportion should oil is about F. The mixture is later to be 50 be uch as will permit the use of a sufficient quanhomogenized, as will be described, and before tity of dry shortening to satisfy all the fat rehomogenization should be brought to a temperaquirements, as ina dough-mix, without including ture of at least F., and desirably to about more milk-solids than the normal amount other- F.; and this temperatu e y b obtained 55 wise used in such dough-mix. In the preparation either by suitably heating the ingredients before 5 such mixing, depending upon convenience. However. the milk shouldnot be raised above about 175 F. either before or after it is mixed with the fat. I have found the range of temperatures from 165 to 175 F. preferable, and I desirably maintain such temperature throughout the process; for that procedure serves to condition the ingredients and pasteurize them, and gives a better product. Also, I have found that best results are obtained when the total content of solids and solids-forming materials (including fat) in the mixture does not exceed about 30% during the spraying operation of spray-drying. The normal water content of the milk is suillcient to produce this low percentage of solids-forming material in mixtures for the preparation of dry-shortening containing up to approximately 75% fat; but for dry-shortening of higher fat content than that I add sufllcient water to the hot mixture of fat and milk before it is sprayed in the drying process to reduce the percentage of solids-forming material .in such mixture to about 30% or even less,

' to obtain the proper solids-content for best drying conditions. This extra water, when used, may be added either before or after homogenization. Such solids-content may be determined by suitable test, but an experienced operator can usually determine it with sufficient accuracy by mere observation of consistency.

When the suitably hot mixture has been thoroughly stirred, to get an even distribution of the fat, it is homogenized to break up the fat into very fine globules. The homogenization is generally in accordance with standard practice, in which the material to be homogenized is forced through very fine openings under a high pressure. I have found suitable pressures to be from 2,000 to 4,500 lbs. per square inch, depending on conditions; such as the temperature of the mixture, the proportion of fat, and the kind of fat used. The purpose of homogenization is to break up the fat into very small particles; for, generally speaking, the smaller such particles are, the better the results which will be obtained.

when the mixture has been homogenized, it is then dried. Of the various known methods of drying, I consider spray-drying the most suitable, and prefer the Gray-Jensen process. In that process, the homogenized mixture is sprayed through a small spray nozzle at a high pressure into hot dry air, which absorbs the moisture from the mixture and leaves the fat and milk solids in the form of a dry powder.

This powder should not be allowed to accumulate in the hot drying compartment, for the continued heat will scorch it; but should be immediately removed and cooled. It is also desirable to prevent the powder from being compacted before it has been cooled to approximately room temperature. I have found that the material can be prevented from becoming compacted by conducting it from the drying chamber with a stream of cool air.

When the powder has been cooled, it is sifted, and is ready to be packed for shipment or to be used.

My dry-shortening powder made by this process is relatively heat-stable; so that it need not be refrigerated in order to preserve it, and ordinary temperatures do not release the fat. Indeed, the dry shortening will carbonize under heat before the fat is released. Moreover, its stability against the effects of ordinary temperatures is an enduring one, for the fat will not soak out upon standfat will not soak out and produce an unsightly package. The character of the dry-shortening is such that it keeps much better than does the fat 5 from which it was made, usually from to longer than does such fat alone, before it becomes rancid under the same conditions. These properties are apparently due to the structure of the particles of the finely comminuted dry-shortening; for generally speaking, the particles have a central core of fat, with a covering consisting of milk solids deposited in situ by the quick exaporation of the watery mixture and adsorbed on that core of fat, each particle being very small on account of the fine subdivision which homogenization produces.

I give below two illustrative examples of the application of my process in making my new product, Both are based on records of actual operations in the commercial manufacture of dry shortening, where the drying unit used operated in accordance with the Gray-Jensen spraydrying process. Example I illustrates my process as applied to the manufacture of dry-shortening containing 50% hydrogenated sesame oil and 50% skim-milk solids; and Example II illustrates the process as applied to the manufacture of dryshortening containing 78% hydrogenated cottonseed oil, 2% butter fat (or 80% total fat) and 20% skim-milk solids.

Example I. 50% fat and 50% skim-milk solids 1,000 lbs. of skim-milk, heated to about to 175 F., and 100 lbs. of hydrogenated sesame oil. desirably heated to about the same temperature, were mixed together and thoroughly stirred with an electric mixer (known commercially as a Lightnin Mixer") to get an even distribution of shortening fat throughout the mixture. I prefer to have both ingredients at a temperature of between and F. The mixture was then homogenized at a pressure of about 2000 to 3000 lbs. per square inch, to get complete breaking down of the shortening fat into small evenly sized globules. Then it was spray-dried in a Gray-Jensen drier; and the dry powder thus obtained was promptly carried away from the drying chamber, desirably by a blast of cool air. The temperature of the mixture of skim milk and hydrogenated sesame oil was maintained both before and after the homogenization at about 150 to F., desirably between 165 and 170 F., up to the time the mixture left the supply tank of the drier. In the spray-drying, as in the Gray-Jensen drier, the incoming air was raised to a temperature of about 260 F., but was varied to maintain an air temperature of between and F. at the bottom of the drying chamber, where the dry powder was taken off, as by the blast of cold air. The spray nozzle used was a tapered nozzle with a diameter of 0.058 inch at its inner end and 0.056 inch at its discharge end. The spraying pressure was about 4000 lbs. per square inch. The dried powder, after being withdrawn from the drier and promptly cooled, and after being sifted, was ready for packaging. It contained the 10%, or 1001bs., of milk solids from the original milk, and the 100 lbs. of fat of the hydrogenated sesame oil, to make the 50%-50% final product.

Example II. 80% fat and 20% skim-milk solids The ingredients used are listed below; with 75 their contents set forth, to illustrate the method 01 calculating the necessary proportions.

The several ingredients were mixed together at a temperature at or above 110 E, where the hydrogenated cottonseed oil melted. The mixture was thoroughly stirred as in Example I, to distribute the fat evenly; and was brought to a temperature of about 165 F. Then, after such additional heatingas needed to reach the desired temperature of about 165-170 F., it was homogenized at a pressure of 4000 lbs. per square inch, the temperature of the mixture being maintained both before and after the homogenization at about 165-170 F. The hot homogenized mixture was then immediately spray-dried, and the dry powder was conveyed out of the hot drying chamber, cooled, sifted, and packaged, as in Example I.

My dry shortening has many advantages generally in baking. It can be mixed while dry with the flour and other dry ingredients of a doughmix, and this dry mixing makes it possible to easily secure a uniform and complete dispersion oi' the fat throughout the flour-a result which is diflicult to obtain when the fat is mixed in its natural state, except perhaps by the use of heavy and expensive machinery. The buttercontent, even though small, of a dry-shortening such as that made in accordance with Example II makes the baked product more tender and of a richer taste than when vegetable fat alone is used.

The great dispersion of the fat throughout the flour makes the resulting baked food-product a better one; and in some cases I have even found some increase in the shortening value of the fat used, so that it was possible to decrease slightly the amount of shortening required. The amount of dry-shortening required, however, can be readily determined; for since the shortening value of the fat contained therein is all available, and since the fat content of the dry-shortening is known, it is only necessary to compute the amount required from these known values. Thus, the shortening value of one (1) pound of the original fat would be contained in one and a quarter (1%) pounds of dry shortening containing 80% fat and 20% milk solids, or in two (2) pounds of dry shortening containing fat and 50% milk solids.

My dry-shortening is not only of great advantage generally in the baking art, where the fact that it supplies shortening in dry form makes it possible to easily secure complete dispersion of the shortening throughout the dough mix, but it is particularly valuable for use in prepared flours.

Prepared flours are offered in dry form to the ultimate consumer, for his use. It is very desirable that they contain all the ingredients necessary except water or milk, so that it will only be necessary for the consumer to add water and/or milk before baking. Hitherto it has been difllcult to include shortening in such prepared flours without the installation and use of special mixing equipment. With the use of my dryshortening, this dimculty is now removed. Thus prepared flours, complete except for water, might be compounded as set forth in the following illustrative examples:

Example HI. White layer cake A prepared flour suitable for making layer cake contains:

white Ingredient Parts by weight Flour (soft winter) 100 Powdered sugar 100 Dry shortening (80% shortening fat-20% skim milk solids) 44 Powdered egg white 5.5 Soda 1.5 Pyrophosphate 2.25

alt 1.5 Vanillin .01

In the use of this prepared flour, two cups of the prepared flour are mixed well-with cup of water or milk to get a soft, smooth batter; and the mix then baked at 375 for twenty-five (25) minutes.

Example IV. Biscuits A prepared flour suitable for making biscuits contains:

Ingredient Parts by weight Flour (blended soft and hard wheat) 100 Dry shortening (80% shortening fat-20% In use, this prepared flour is mixed with milk or water in the proportions of two cups of flour to cup of milk or water. The dough is rolled and folded, and baked twelve (12) minutes at 450 F.

In Example IV above the amount of dry shortening used, while sufficient to supply the shortening needs, is not suflicient to supply the milk solids requirements, and additional milk powder is specified. Nevertheless, as has been pointed out, it is possible to make the dry shortening with any desired proportion between the fat and the milk solids, so that the requirements both for shortening and for milk solids may be supplied completely by a dry shortening, as is the case in Example III.

This present application relates particularly to fat-containing materials which contain more than about 75% fat and which are made by the process described above in which additional water is added, and to such process and prepared flours using such material. The fat-containing ma.- terials, the process, and prepared flours using such materials are claimed broadly, and. specifically with respect to a process in which no additional water is added, in my co-pending application Serial No. 627,219, filed August 1, 1932, for Fat-containing powder and process of making it.

I claim as my invention:

1. The process of producing a comminuted dry powder containing about 75% or more or fat, comprising preparing 'i'rom fat and milk a mixture having a temperature of between about 145 and about 175 F., the fat content of said mixture constituting at least 75% of the solids and solids-forming material therein, including in such mixture suflicient water to reduce the percentage of solids and solids-forming material to below about 30% of the mixture, homogenizing the mixture at that temperature, quick drying the homogenized mixture to form a dry powder, and promptly cooling such powder.

2. The process of producing a comminuted dry shortening powder containing about 75% or more of fat, comprising preparing from shortening fat foreign to natural milk and milk a mixture having a temperature of between about 145 and about 175 F., the fat content of said mixture constituting at least 75% of the solids and solidsforming material therein, including in such mixture suflicient water to reduce the percentage of solids and solids-forming material to below about 30% of the mixture, homogenizing the mixture at that temperature, quick drying the homogenized mixture to form a dry powder, and promptly cooling such powder.

3. The process of producing a comminuted dry shortening powder containing about 75% or more of fat, comprising preparing from shortening fat foreign to natural milk and milk a mixture having a temperature of between about 145 and about 175 F., the fat content of said mixture constituting at least 75% of the solids and solids-forming material therein and including about 2% of butter fat, including in such mixture sufllcient water to reduce the percentage of solids and solids-forming material to below about 30% of the mixture, homogenizing the mixture at that temperature, quick drying the homogenized mixture to form a dry powder, and promptly cooling such powder.

4. The process of producing a comminuted dry shortening, comprising preparing from hydrogenated cottonseed oil and substantially tat-tree milk a mixture having a temperature of from about 165 to 175 F. and having such high fat content that the total solids and solids-forming material constitutes more than about 30% of the combined fat and milk, including in such mixture suillcient water to reduce the percentage of such material to below 30% oithe mixture, homogenizing said hot mixture, quick drying the hot homogenized mixture by atomization to remove the moisture and leave the fat particles covered with milk some deposited in situ, and quickly cooling said particles.

5. The process of producing a comminuted dry shortening, comprising preparing from hydrogenated cottonseed oil and substantially fatfree milk a mixture having a temperature of from about 165 to 175 F; and having a total fat content constituting approximately 80% of the total content of solids and solids-forming material, including in" such mixture suiiicient water to reduce the percentage of such material to below 30% of the mixture, homogenizing said hot mixture, quick drying the hot homogenized mixture by atomization to remove the moisture and leave the fat particles covered with milk solids'deposited in situ. and quickly cooling said particles.

6. The process of producing a comminuted dry powder containing approximately 80% tat, comprising preparing a hot mixture of the following ingredients in approximately the proportions given:

Ingredient Parts by weight Hydrogenated cotton-seed oil 390 Butter fat l Skim-milk 1000 Water 267 Ingredient Parts by weight Fat, of which at least about 97% is hydrogenated vegetable oil 400 Skim-milk 1000 Water 267 the temperature oi said mixture being between about 145 and about 175 F., homogenizing the hot mixture, promptly drying such hot homogenized mixture by atomization in a hot gaseous drying medium to form a powder, and promptly removing said powder from the presence of the drying medium and cooling it without permitting it to accumulate or become compacted while hot.

EIMER J. 

